Ingredients: sticky rice flour, raw flour, shrimp, beef, roast pork, onion, oil, non-stick pan, soup spoon.

Dosage of rice paste: 1 bowl of sticky rice flour, 2/5 bowls of raw flour, 4 bowls of water, 1/8 bowls of oil, monosodium glutamate and salt, and put them in the refrigerator for more than four hours. Note: Because the texture of sticky rice flour produced by various brands is different from that of raw flour, try to add more flour or gradually reduce some flour. Tip: rice rolls is too soft and sticky when cooking.

working methods

Method of making soy sauce: 3 tablespoons soy sauce, 1 tablespoon soy sauce, 1/3 tablespoons oyster sauce, 2 tablespoons water, 1/2 tablespoons oil, a little salt and sugar.

Practice: Wash the shrimp and marinate it with a little corn flour and oil for 3 hours. After the beef is minced, put a little baking powder, egg white, corn flour, oil, chopped green onion, monosodium glutamate and salt on the plate, flatten and marinate for 3 hours (detailed beef marinating methods can be found in my post). After the fire boils, steam the shrimps and beef for about 5 minutes, and take them out for later use (use a frying pan to make rice rolls, and steam some fillings first). Put 4 tablespoons of oil to make the oil hot, then pour out the oil, then turn the original wok on medium or low fire for about 2-3 minutes, and then turn on the wok on high fire (rice rolls, which is poured out after only using this hot oil once at first, is completely oil-free, and this hot pot method is to make the wok oil, so that the hot gas will be cooked evenly when pouring rice rolls). After heating the wok, * lift the wok with one hand and pour 4/5 tablespoons of rice slurry on the wok with the other hand, slowly. Cover the pan for about 20-30 seconds, open the pan and wait for half a minute (see that the turbid white rice rolls becomes transparent, and the periphery of rice rolls has been cut off from the edge of the pan), but Aauto gently buckles the whole frying pan on the chopping block faster (this is more difficult, it needs to be fast and just right, so practice more times! ), the whole piece of rice rolls is taken out of the pan. First, fold 3/ 1 and then put the stuffing, and then fold 3/ 1 and cover it on the stuffing. rice rolls is ready. Reheat the wok, then scoop up 4/5 tablespoons of rice paste and pour it on the wok. Continue to cook rice rolls ... Cut the cooked rice rolls with a knife and put it on a plate.